Cookie. butter. Two simple words. Two amazingly delicious delectable words. If you’ve never had cookie butter (aka Trader Joes’s Speculoos), you are missing out! It’s basically a spreadable cookie that you put on sandwiches, cookies, brownies, cakes, or eat by the spoonful. It’s amazing. As I was pondering the different uses of cookie butter, I stumbled across this amazing recipe for Cookie Butter Blondies. If you didn’t know, a blondie is a vanilla brownie. These are AMAZING. Many of my friends, and my mom, had seconds or thirds of these heavenly squares. If you’ve never tried cookie butter, a blondie, or either THIS IS A RECIPE FOR YOU. Do your stomach a favor and whip up some of these!
1 cup (125g) all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
5 Tablespoons (1/3 cup or 75g) unsalted butter, melted
1 cup (200g) light brown sugar, packed
1 large egg
1 egg yolk
1 teaspoon vanilla extract
1/2 cup Biscoff spread (or Trader Joe’s Cookie Butter)
1 and 1/4 cups (225g) white chocolate chips
Preheat oven to 350F degrees. Line a 8×8 or 9×9 baking pan with parchment paper or spray with nonstick spray. Set aside.
In a medium sized bowl, toss together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, stir the melted butter and brown sugar together until combined. Whisk in the egg and egg yolk, then add the vanilla. Stir in the Biscoff spread. Gently fold the dry ingredients into the wet ingredients. Be careful not to overmix, which will result in crumbly, hard blondies. The batter will be very thick. Fold in the white chocolate chips.
Spoon the batter into the prepared baking dish. Bake for 25-26 minutes. The blondies may appear very soft, but they will set up as they cool. Allow the blondies to cool completely- about 3 hours – before cutting into squares.
*Recipe taken from (sallysbakingaddiction.com)